Author Topic: Squish.  (Read 4056 times)

0 Members and 1 Guest are viewing this topic.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21806
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Squish.
« Reply #20 on: October 16, 2011, 07:28:45 AM »
Mick,

You pizza sure looks tasty!  :) 

Norma
Always working and looking for new information!


Offline Mick.Chicago

  • Registered User
  • Posts: 661
  • Squish.
Re: Squish.
« Reply #21 on: October 17, 2011, 12:15:12 PM »
Thanks, it's that time of year again!  The thin crust was also good, crispy all the way through!

And I think the pan really makes a difference! The whole house smells like the Lincolnwood Lou's when I go out and come back in again!

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21980
  • Location: Texas
  • Always learning
Re: Squish.
« Reply #22 on: October 19, 2011, 09:04:32 PM »
Mick,

Can you tell me the dimensions of the Malnati's pan you have in your possession and do you know how deep a typical Malnati's deep-dish pizza is in that size pan (or any other size pan)?

Peter

Offline Mick.Chicago

  • Registered User
  • Posts: 661
  • Squish.
Re: Squish.
« Reply #23 on: October 20, 2011, 06:10:46 PM »
Peter, this is a nine inch pan, I will measure the depth.

A typical Malnati pie does not come up the side all the way, as you can see from the black seasoned area above my pie. When I pinch the dough up the side it comes to near the seasoned area and retracts when baked.
« Last Edit: October 20, 2011, 06:16:28 PM by Mick.Chicago »

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21980
  • Location: Texas
  • Always learning
Re: Squish.
« Reply #24 on: October 20, 2011, 06:38:37 PM »
Peter, this is a nine inch pan, I will measure the depth.

A typical Malnati pie does not come up the side all the way, as you can see from the black seasoned area above my pie. When I pinch the dough up the side it comes to near the seasoned area and retracts when baked.

Mick, 

If you don't mind, I'd also like to know the depth from the bottom of the pan up to the point where the pan is black. I believe that that would be how far up the sides of the pan a Malnati's skin is pushed.

Thanks.

Peter

Offline Mick.Chicago

  • Registered User
  • Posts: 661
  • Squish.
Re: Squish.
« Reply #25 on: October 21, 2011, 11:00:53 AM »
The pan is two inches deep.

The seasoned area is about a half inch from the top of the pan.

I generally pinch my dough to about there but I'm not trying to it just feels right. 

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21980
  • Location: Texas
  • Always learning
Re: Squish.
« Reply #26 on: October 21, 2011, 11:37:14 AM »
Mick,

Thank you.

Peter

Offline BTB

  • Registered User
  • Posts: 972
  • Location: Tampa Bay, FL & S.W. Mich. areas
Re: Squish.
« Reply #27 on: October 21, 2011, 12:38:54 PM »
Mick, this was a sausage pizza that I thoroughly enjoyed consuming a couple of years ago at Malnati's flagship pizzeria there in Lincolnwood, IL.  I think that this was in the same pan that you later . . . eh . . . acquired. Lucky you.

Peter, notice how close to the top of the side of the pan -- almost two inches -- that the pizza crust and contents came to.  Now it varied from time to time -- depending on the cook -- but this was the best way.  Right Mick?

                                                                                   --BTB        :P
« Last Edit: October 21, 2011, 12:44:11 PM by BTB »

Offline Mick.Chicago

  • Registered User
  • Posts: 661
  • Squish.
Re: Squish.
« Reply #28 on: October 22, 2011, 09:09:27 AM »
Interesting, there's less seasoning area on the inside, maybe its a dedicated sausage pan. But the seasoning on the outside of the pan is a few mm's thick  :-D


 

pizzapan